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italian bread recipe for bread machine
- Total Time: 220 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: Vegetarian
Description
This recipe uses a bread machine dough cycle to create a soft Italian bread loaf with a savory garlic herb and smoked provolone cheese swirl. It is perfect for serving alongside pasta or as a side dish for dinner.
Ingredients
Scale
- 1.25 cups warm water (105-115°F)
- 2 tablespoons olive oil (for dough)
- 3.25 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 2.25 teaspoons active dry yeast
- 1 tablespoon olive oil (for swirl)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano, plus pinch for garnish
- 1 teaspoon dried basil, plus pinch for garnish
- 1 cup (120 g) smoked provolone cheese, shredded
- 1 teaspoon olive oil (for greasing pan)
- 1 teaspoon extra virgin olive oil (for garnish)
Instructions
- Add Wet Ingredients: Pour the warm water and 2 tablespoons of olive oil into the bread machine pan. Ensure water temperature is correct (105-115°F) for yeast activation.
- Add Dry Ingredients and Yeast: Add the bread flour, sugar, and salt over the wet ingredients. Create a small well in the center of the flour (away from the water and salt) and place the active dry yeast inside. Do not mix by hand.
- Start Dough Cycle: Set the bread machine to the ‘Dough’ cycle (approx. 90 minutes) and let it run its full course. Adjust water by tablespoons if the dough ball appears shaggy after 5-10 minutes of mixing.
- Prepare Swirl Mixture: While the dough rises, combine the garlic powder, dried oregano, and dried basil in a small bowl. Prepare the shredded smoked provolone cheese.
- Shape the Dough: Once the ‘Dough’ cycle completes, remove the dough from the pan onto a lightly floured surface. Gently punch down the dough and roll it into a 12×8 inch rectangular shape.
- Add Swirl and Cheese: Brush the dough surface evenly with 1 tablespoon of olive oil. Sprinkle the herb and garlic powder mixture over the oil, followed by the shredded provolone cheese, leaving a small border.
- Roll and Transfer: Roll the dough tightly into a log, starting from one of the longer sides. Pinch the seam and ends to seal. Grease a 9×5 inch loaf pan with 1 teaspoon of olive oil and place the dough log seam-side down in the pan.
- Second Rise: Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for 45-60 minutes, until nearly doubled in size.
- Bake the Loaf: Preheat the oven to 375°F (190°C) while the dough completes the second rise. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200-205°F (93-96°C).
- Cooling and Serving: Remove the bread from the oven and turn it out onto a wire rack to cool for at least 15 minutes before slicing. Drizzle with extra virgin olive oil and sprinkle with reserved herbs for presentation.
Notes
To avoid a gummy texture, allow the bread to cool for at least 15 minutes before slicing. Use a digital thermometer to confirm doneness; the internal temperature should be 200-205°F.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 6 mg